Wenxi Honey Cake
A traditional pastry from Shanxi, coated in sesame and filled with honey, crispy and sweet, melts in your mouth, perfect for festive occasions.
Ingredients
9 items- All-purpose flour 300g
- Eggs 2
- Granulated sugar 100g
- Vegetable oil 50g
- Honey 200g
- White sesame seeds 200g
- Baking powder 10g
- Warm water 80ml
- Frying oil 500ml
Nutrition
Steps （8 steps）
Sift 300g flour into a bowl, add 50g sugar and 10g baking powder, mix well. Add 2 beaten eggs, 50g oil, gradually pour in 80ml warm water, knead into a smooth dough. Cover with damp cloth and rest for 20 minutes.
Roll the rested dough into a thick log, cut into 15g pieces, shape into balls or cylinders. Brush a thin layer of oil to prevent drying.
Heat oil in a wok to medium-low (about 160°C), gently place the dough pieces in. Fry over low heat for about 8 minutes, turning constantly, until golden brown and crispy. Remove and drain.
In another pot, combine 200g honey, 50g sugar and 50ml water. Simmer over low heat until the syrup thickens and can form a thread (about 110°C). Remove from heat.
Immediately add the fried cakes to the hot syrup, toss quickly to coat each piece evenly. Work fast to avoid clumping.
Transfer the syrup-coated cakes to a tray with 200g toasted sesame seeds. Shake the tray to coat evenly, gently press the seeds to adhere.
Place the finished cakes on a wire rack to cool until the syrup sets. Store in an airtight container to maintain crispness.
Wenxi Honey Cake is crispy outside, soft inside, sweet with rich sesame and honey aroma – a classic Shanxi sweet.
Tips
Key tips: 1. Do not overheat oil while frying, or the exterior will burn before the interior is cooked; 2. Coat with syrup while still hot and work quickly; 3. Use toasted sesame seeds for maximum flavor; 4. Adjust water amount in dough as needed – the dough should be soft and non-sticky.
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